Tuesday, September 6, 2011

PBJ Cookies

K. loves peanut butter and jelly sandwiches, so I made these PBJ icebox cookies from thekitchn the other day. Mine look a little funny because they froze a bit awkwardly and the jelly spreads out a bit after baking, but they taste quite good. The dough once assembled can be kept in the freezer, so you just bake however many you want to eat at a time, keeping them fresh. I followed the recipe exactly, just using 1/2 cup of white sugar instead of 3/4 cups, and it was just the right amount of sweetness.
Mix together 1/2 cup of white sugar, 3/4 cup of brown sugar, 1 room temperature stick of butter and 3/4 cup of peanut butter until smooth. Then add 2 eggs, 1 tsp of vanilla, 1 tsp of baking powder, 1/2 tsp of salt and mix together. Slowly add 2 1/4 cups of flour and mix until no more dry flour. Shape into a rectangle on parchment paper, put another sheet of parchment paper on top and roll out until about 1/4 inch thick and slice into 4 equal pieces with a cookie cutter. Freeze for half hour  (I put it in the fridge because the sheet pan doesn't fit in my freezer)

Layer 1/3 cup of jelly between each layer of dough. Wrap in parchment, then saran wrap and freeze, preferably overnight. Slice against the grain and bake at 375 degrees for 15 minutes. Cool in pan for 5 minutes, then on cooling rack
Random but excellent pinot that we had on Friday night: 2007 Siduri Pinot from Willamette Valley. Been a big fan of Oregon pinots ever since traveling a lot to Portland for a deal in 2002 / 2003

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